Pepper steak

Heat BBQ plate to very hot. Meanwhile rub steak with oil and season. Cook steak 3 minutes each side or until cooked as desired. Remove to a plate; stand until ready to serve.

In a small frying pan, heat half of the butter and fry eschalots until slightly browned. Add cognac, cook for 1 minute. Add stock, peppercorns and lemon juice; bring to a boil then add cream and remaining butter. Swirl pan until butter melts into the sauce and amalgamates. Serve over steak.